Bhindi Fry (Okra Fry) is a simple, basic Indian curry which has numerous versions across India.
Okra is an unconventional vegetable but has a lot of nutritional value. It’s easy to cook and readily available. If cooked the right way, it’s delightful on the tastebuds.
Mostly cultivated in warm climates and vastly consumed in tropical and sub-tropical countries. It’s extensively used in India, Middle east and Africa.
Nutritional facts about Bhindi
Adding Bhindi (or Okra) to your diet increases the fiber intake. It has a high content of Vitamin A and antioxidants.
On the other hand, frying Bhindi (or Okra) might cause your cholesterol levels to rise. A better alternative way to cook would be sauté or stir fry.
Early Bhindi memories….
If I am not sure of what I am making, then I am pretty sure that I am making Bhindi (Okra or Lady’s finger) ☺
I always associate the aroma of stir fried Okra with a weeknight meal or a light weekend meal.
“Bhindi improves memory and it has been proven scientifically”, this is what Mom used to tell us and well, this was my introduction to this vegetable. Bhindi fry was a usual before math test or exam, until we were in school!
As a kid, I used to hate cutting bhindi. Reason: I disliked the slimy interiors ? The more interest I took in ingredients and ways to deal with them, I started to like cutting bhindi. My research made me aware that acidity kills the sliminess of Bhindi. Hence applying lemon juice or vinegar to the knife edge while cutting, eliminated my dislike for this wonderful vegetable. ??
Similar Recipes: Phiki Dal, Khatti Dal
Working with Bhindi (Okra)
Okra tends to get spoilt much faster. Hence it’s very important to store it the right way. Ideally store it in a refrigerator free from any moisture.
Before using it, always wash it in running water throughly and let it dry. Before cutting, ensure Okra is completely dry. If it isn’t, wipe with a clean dry absorbent tissue or cloth. Cutting Okra while it’s not completely dry makes it slimy during cooking.
While cooking a dry Okra curry, use a little excess oil and avoid stirring continuously. These precautions will prevent it from turning slimy and mushy.
About the Recipe
Chopped Bhindi (Okra) is added to sautéed onions with other basic spices and pan fried until golden brown and cooked well. It’s this simple and easy.
You may also like: Crispy Rajasthani Bhindi
Food has a strong bond with memories. Every recipe, every ingredient triggers an event in the past. It’s these memories that I cherish with my recipes. Food for thought!
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